Creamy Vegetarian Tortilla Soup (Printable Version)
A comforting blend of beans, lentils, and corn in a creamy tomato base with Mexican-inspired spices and crispy tortilla toppings.
# Ingredients:
→ Base
01 -
1 medium yellow onion, diced
02 -
2 cloves garlic, minced
03 -
1 bell pepper, chopped
04 -
900 ml vegetable broth
05 -
240 ml tomato sauce
06 -
120 ml prepared salsa (mild or medium)
→ Proteins & Vegetables
07 -
1 can (400g) black beans, rinsed and drained
08 -
130g red lentils, rinsed
09 -
150g corn kernels, fresh or frozen
10 -
1 jalapeño, seeded and diced (optional)
→ Spices & Seasonings
11 -
1 tablespoon ground cumin
12 -
1 teaspoon smoked paprika
13 -
1 teaspoon garlic powder
14 -
¼ teaspoon cayenne pepper (optional)
15 -
Salt and black pepper to taste
→ Finishing
16 -
170g cream cheese, softened
→ Suggested Toppings
17 -
Crispy tortilla strips
18 -
Diced avocado
19 -
Fresh cilantro, chopped
20 -
Lime wedges
21 -
Shredded cheese
# Steps:
01 -
Chop the onion and bell pepper. Rinse the black beans and thoroughly wash the lentils under cold water until the water runs clear.
02 -
Combine all ingredients except cream cheese in a slow cooker. Stir well, cover, and cook on low for 6-8 hours or high for 3-4 hours until lentils are tender and soup has thickened.
03 -
Set Instant Pot to sauté mode and heat 1 tablespoon oil. Add onion and sauté for 3 minutes until softened. Add remaining ingredients except cream cheese. Seal and cook on high pressure for 10 minutes, then allow natural pressure release for 10 minutes.
04 -
Heat 1 tablespoon oil in a large pot over medium heat. Sauté onion until soft, about 4 minutes. Add bell pepper and jalapeño (if using) and cook for 2 minutes more. Add broth, tomatoes, beans, corn, lentils, and spices. Bring to a simmer, reduce heat, and cook covered for 25-30 minutes until lentils are tender.
05 -
Stir in cream cheese until completely melted and soup is creamy and smooth. Adjust seasonings to taste. Serve hot with your choice of toppings such as tortilla strips, avocado, cilantro, or a squeeze of lime.
# Notes:
01 -
For the creamiest texture, always stir in the cream cheese at the very end of cooking.
02 -
For a lighter version, substitute Greek yogurt for cream cheese, adding it just before serving.
03 -
Homemade tortilla strips can be made by slicing corn tortillas, tossing with olive oil, and baking at 180°C for 8-10 minutes until crisp.
04 -
The soup often tastes even better the next day as flavors continue to develop.